Hi there, we've noticed you are using a computer with an outdated browser and/or operating system that does not allow for secure online shopping. Please call South Dakota Magazine at 800-456-5117 to place your order by phone or if you have any further questions. We apologize for the inconvenience.

The Best of Autumn’s Harvest

Nov 12, 2015

By Fran Hill

In the spring, I can’t wait for the first asparagus and strawberries. As I savor those early fresh flavors, I think to myself, “This is the best.” With summer comes garden tomatoes, green beans and sweet corn, and that first BLT has me saying again, “This is the best.” When autumn rolls around, butternut squash, Brussels sprouts, carrots and apples are harvested. I roast those vegetables and once more am overcome with the feeling that “THIS is the best.”

Maybe I am always right. Maybe it isn’t the specific fruit or vegetable that crosses my palate, but that I choose to enjoy the harvests of each season at their prime. Yes, I bought some asparagus last week, but I didn’t expect it to be as perfect as stalks snipped from my garden in the spring. For the most part, I try to eat seasonally for the best flavor profile available.

Right now, butternut squash is at its peak. I grew up with the dark orange flesh cubed and boiled until tender before topped with brown sugar and marshmallows and roasted in a baking dish. It was sweet enough to be dessert and never missing from a holiday table. These days I skip the boiling, because I think roasting offers the best texture and avoids losing nutrients.

Roasting brings out a natural sweetness in the squash, and additional sugar isn’t necessary. Sometimes, that roasted butternut is enjoyed simply as is, maybe with some shallots thrown on the tray before it slides into the oven. Other times, it is mashed with herbs and butter as a side or pureed into soup. The roasted squash can also be combined with other ingredients, like eggs and a few other vegetables, to make a frittata.

I first sampled a Roasted Butternut Squash and Goat Cheese Frittata during a trip to New York City and immediately knew it was a recipe I wanted to recreate. The hearty, roasted winter squash balances the sharpness of the goat cheese and the earthiness of the spinach. The baked eggs are light and fluffy and perfect for breakfast, lunch or dinner. This, I think, is the best.